Published September 1, 2003.
Really good vegetable soup, it turns out, is neither quick nor easy. But when properly made, it can be exceptional and more than worth the effort.
Most vegetable soup recipes involve dissolving a few bouillon cubes in a pot of water, filling it with vegetables past their prime, and simmering away. Sure, that method is easy, but if yields a soup with a bland, thin broth and dull, mismatched vegetables.
A rich, hearty, satisfying soup. Not necessarily quick -- perfection can take time -- but definitely good.
Start with chicken or vegetable broth, enhanced with roasted vegetables, including a head of garlic. Squeeze the roasted garlic out of its skin into the broth to both thicken and flavor it. Then simmer a blend of vegetables, including potatoes, carrots, celeriac, and lima beans, for a balanced, hearty soup. Finish with some escarole to add a fresh flavor, and serve with crostini.
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